Equipment
Ingredients
Whole Spices
- 6 g star anise, whole
- 6 g cinnamon bark, whole
- 4 g sichuan peppercorns, whole
- 3 g fennel seeds, whole
- 2 g whole cloves, whole
Nutrition (per serving)
Method
Break the cinnamon bark and star anise into smaller, uniform pieces. This ensures they make even contact with the pan and toast at the same rate as the smaller seeds.
Place a dry frying pan over medium-low heat. Add all the spices and toast them for 2 to 3 minutes, tossing continuously. Watch for a highly fragrant aroma and a slight darkening in color, ensuring they do not smoke or burn.
Transfer the toasted spices immediately to a room temperature plate and spread them out. Allow them to cool completely for 15 minutes. Grinding warm spices can create a clumpy paste due to the released oils.
Place the completely cooled spices into a spice grinder. Pulse several times, then process continuously until completely pulverized into a fine powder.
Pass the ground powder through a fine mesh strainer to catch any stubborn woody fibers from the cinnamon or star anise. Grind the larger remnants again, or discard them. Store the sifted blend in an airtight glass jar in a dark pantry.
Chef's Notes
- Cassia bark is traditionally used instead of Ceylon cinnamon for this blend, providing a much more robust, woodsy, and slightly fiery profile.
- Always toast whole spices rather than buying pre-ground components to mix together. The essential oils are highly volatile and lose their potency very quickly once exposed to air.
- Sichuan peppercorns can be sifted in a fine mesh strainer before toasting to remove any stray black seeds from inside the husks, which can impart a gritty texture.
- This blend is highly potent. Use sparingly as a dry rub for fatty meats like pork belly or duck, or add a small pinch to braising liquids and stir-fry sauces.
Storage
Freezer: 1 year — Whole spices can be frozen in a vacuum-sealed bag to extend shelf life, but store the finished ground blend at room temperature.
